天然酵母老面面团~ Natural Yeast Old Dough
(recipe adapted from Carol)
Ingredients
Ingredients
150g bread flour
100g natural yeast
1.5g salt
50ml water
Method:
1) Mix all ingredients together to form a smooth dough.
2) Cling wrap & proof in room temperature for about 3-4hrs.
after 4 hrs
(recipe adapted & modify from Carol)
Ingredients
100g natural yeast old dough
270g bread flour
30g plain flour
1 tsp instant yeast
20g sugar
1/2 tsp salt
200ml cold water
3 Tbsp fresh rosemary, chopped
30g olive oil
Method:
1. Combine all ingredients together in a mixer. Beat until a dough is formed. Proof for 1hr.
2. Punch out air from the dough & divide into 4 portions (160g each).
2. Punch out air from the dough & divide into 4 portions (160g each).
3. Shape the dough into triangles about 0.5cm in thickness. Use a knife to make a few slits on the bread & stretch it out slightly. Proof for 1hr.
4. Brush olive oil on dough & bake in a preheated oven @ 180°C for 20mins.
4. Brush olive oil on dough & bake in a preheated oven @ 180°C for 20mins.
5. Brush more olive oil on bread after it is out from oven.
i want this tomorrow for breakfast... how I wish I can pluck these off the screen. LOL
ReplyDeleteWendy,
ReplyDeletehahaha,. mabe in future you can really take the bread out of the screen ;)
this will be great for my coffee time in the morning.
ReplyDeleteNice bread of yours . simply is the best :)
Kirby,
ReplyDeleteThanks for your kind words :)
your fougasse is so pretty!definitely bookmarking this because my sourdough is growing and i'm looking for new recipes to try :) is proofing for 1h enough or should i proof till it doubles?
ReplyDeleteJanine,
ReplyDeleteI find that sourdough takes longer time to proof than baker's yeast. I used 1.5hrs instead of the usual 1hr :)
nice bread you have. this is what i needed most.
ReplyDeleteadded to my list and have a beautiful perfect day to you :x
Ilyana,
ReplyDeleteThanks for your kind words, enjoy yr day too :)